Just wondering bout dunkin each slice is its au jus prior to boxing it up....could anyone suggest which would be better....soaking in 100% brisket juice or using a fat seperator then soaking in seperated juices? Thanks!

The IBCA rule is not clear to me...says "Once cooking is complete" but than it says "once added to tray". Are they saying cooking isn't complete until the meat goes into tray? Kinda seems to me that once it is out of the pit cooking is complete.

Rule: Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids may not be added once put into tray.

BBQBrew01 wrote:The IBCA rule is not clear to me...says "Once cooking is complete" but than it says "once added to tray". Are they saying cooking isn't complete until the meat goes into tray? Kinda seems to me that once it is out of the pit cooking is complete.

Rule: Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids may not be added once put into tray.

It means exactly as stated. Once the cooking is complete and the meat is placed in the tray no sauces or liquids can be added. Do any saucing or bathing you want outside the turn in tray.